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Ingredients 1 loaf
water 1 cup
lemon juice 1 tsp
bread flour 3 cups
oil 1 TBL
salt 1 tsp
sugar 1 TBL
active dry 2
1
⁄4 tsp
yeast
Topping:
fresh rosemary,
1
⁄4 cup
finely chopped
fresh chives,
1
⁄4 cup
finely chopped
garlic, 2 TBL
finely minced
olive oil 2 TBL
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan.
Punch down, roll into a ball and flatten into a 10-
inch circle. Place on a baking sheet. Cover
dough liberally with olive oil. Sprinkle fresh herbs
and garlic over the dough. Bake in a preheated
425°F oven for 20 to 35 minutes or until golden
brown. Serve with pasta or cut into wedges and
serve as an appetizer.
1 loaf
FOCCACIA BREAD
Ingredients 12 rolls 18 rolls
water 1 cup 1
1
⁄2 cups
lemon juice 1 tsp 1 tsp
bread flour 3
1
⁄2 cups 4
1
⁄2 cups
salt 1 tsp 1
1
⁄2 tsp
sugar
1
⁄3 cup
1
⁄2 cup
oil
1
⁄4 cup
1
⁄3 cup
egg(s) 1 2
active dry 1
1
⁄2 tsp 2 tsp
yeast
Filling:
butter, softened
1
⁄2 cup
2
⁄3 cup
sugar
1
⁄3 cup
1
⁄2 cup
cinnamon 1 TBL 1
1
⁄2 TBL
walnuts or
1
⁄2 cup
2
⁄3 cup
pecans,
chopped
Topping:
butter, melted
3
⁄4 cup 1 cup
light brown
3
⁄4 cup 1 cup
sugar, firmly
packed
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. On a lightly floured surface, roll into 12 x 16-
inch (18 x 16-inch) rectangle. Spread with the
1
⁄2 c u p (
2
⁄3 cup) butter. Mix together cinnamon,
sugar and nuts; sprinkle generously over
b u t t e r e d dough. Roll up tightly, jelly-roll style,
starting at the 12-inch (18-inch) side. Cut roll into
12 (18) 1-inch slices.
Combine Topping ingredients. Divide Topping
mixture into 2 (3) 9-inch baking pans. Carefully
place roll slices on top of mixture. Let rise in
warm, draft-free place 30 to 40 minutes or until
doubled in size. Bake in preheated 350°F oven
35 to 45 minutes, or until golden brown. Let cool
1 minute. Turn onto heatproof serving platter or
tray. Serve warm.
12 (18) rolls
STICKY BREAKFAST ROLLS